pt. 1. Hotel stewarding and composition of bills of fare. - pt. 2. Restaurant stewarding and public party catering. - pt. 3. Catering for private parties, and head waiters and their troops. - pt. 4. A dictionary of dishes and culinary terms and specialities. - pt. 5. How to fold napkins
Copyright-evidenceEvidence reported by alyson-wieczorek for item stewardshandbook00whitiala on June 5, 2007: no visible notice of copyright; stated date is 1903.